Vegan Pumpkin Donuts

These Vegan Pumpkin Donuts are so moist, fluffy and healthy! They are the perfect guilt-free treat. They do not contain refined sugar nor oil and they are gluten-free. They are baked and not fried.

Baking these Vegan Pumpkin Donuts are one of the quickest desserts you can make. My recipe makes a batch of 6 donuts with no extra batter. They bake in 20 minutes while I prepare my velvety carob glaze.

The cake batter is made using gluten-free oat flour (I made my own) and almond flour.

I added the pumpkin puree with vanilla and I used maple syrup to sweeten the donuts and it worked great. The pumpkin puree made these donuts so moist and don't you just love the donuts nice pumpkin color?

I have been wanting to make baked donuts for quite a while. We moved here from Ohio and about 60% of our belongings are still in storage. I had packed some other vital kitchen equipment like my blender, food processor, juicer etc. But there is only so much you can fit in 2 vehicles.

We have since moved to our newly renovated home but the process to unpack is taking a long time. I guess we have gotten so used to doing without our things that a lot of them we have forgotten existed anyway.

About a week ago my hubby brought home some boxes and I literally looked at them and said, 'oh' and continued about my business. Then today I decided that I should go through the boxes and to my surprise I found my donut pan. I was so excited, I decided to make these gorgeous Vegan Pumpkin Donuts.

Daevyd was even more excited. While he was doing his schoolwork I decided to make a fun flavor that is perfect for the fall. I knew he would be saying no to pumpkin because pumpkin flavor is definitely not his favorite. So I decided to add a carob topping to distract him from the pumpkin flavor. It went over really well with Daevyd, he loved them so much that he had seconds!

These donuts are obsessively addictive so make at your own risk! But wait, remember they are baked, oil-free and refined-sugar free!

I have some leftover pumpkin puree so I'm going to make these again!

Note that the first batch I made had carob flavor maple frosting and the second batch, I decided to leave the carob powder out. The recipe is amazing with or without the carob powder.

Thank you Debi, that is a great question! Most likely aluminum coated with non-stick material. If you want one that is supposedly healthier look at this one. I figure I won’t make them again for another year or two. It’s the same thing with the ice-cream machines, I’m looking for one with healthier material.